Garden terrarium, coastal herbs with spring onion and lavender vinaigrette
asperagus veloute, walnut, artichoke and mustard flowers
Heirloom turnip carpaccio, pea and truffles, radish blossoms
oyster mushroom ,carrot, white peach, almond.
meyer lemon curd, buckwheat granola, coconut
Emerging spring roots, fruits and shoots, almond buttermilk, pickled mustard seed vinegar.
Celery root and hazelnut milk with compressed apple and horseradish
Pickled beets, fermented cashew, coriander, blood orange, curry.
Hen of the Woods, Pistachio, Sweet pea mousse.
Mascerated berries, berry sorbet, lemon thyme, olive oil cake.
black sesame gougère with sheep's milk, sea urchin and nori
scallop with fermented apple, buttermilk, fried sunchokes and basil
roasted beet tartare with hazelnut milk, cured egg,pickled rose petals
squid ink orrechiette with black truffle, stone crab and fava bean
almond oil poached halibut with caramelized carrot and kumquat
macerated wild-berries,buckwheat granola and Meyer lemon sorbet
aerated dark chocolate, marshmallow skin and blood orange tart
scallop, apple vinegar, new potato, purple basil
roasted beet, pistachio buttermilk, pickled rose, egg
cacao cavatelli, octopus and bone marrow, fava puree, sour dough crumb
almond oil poached cod, charred carrot, white peach, mustard
spring berries, olive oil puff pastry, meyer lemon ice, rosemary cream.
Sardine, tomato water, smoked cream, nasturtium, sturgeon roe
Pickled mussel, sorrel, rye, bone marrow mussel emulsion
skate cheek, squid ink/nori puree, fermented red cabbage, yuzukosho cream
venison, shishito puree, jalapeño cream,squash blossom, charred tortilla, cotija
strawberry tart, strawberry pannacotta, burnt marshmallow, pistachio pretzel crunch
Buttermilk custard, smoked bonito, yuzukosho.
Spot prawn, pickled beet, coriander, kefir, curry.
Summer squash "tagliatelle", blue crab, uni- sansho cream, meyer lemon
Octopus, ink, beluga lentils, oregano, fermented chili,
Duck breast and liver, sour cherry, roasted turnip, onion.
Nectarine tart, candied ginger, rose petal pistachio ice cream
**My menus range from vegan to omnivorous. All ingredients are sourced locally and procured through sustainable farming methods.
Please contact me with any event or catering inquiries.